Braised Beef, Cumberland Style
From The Hotel St. Francis cook book, 1919
Serves 8
If the feet are not served with the beef, they may be used as an entree.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 270. The excerpt below is the record exactly as published.
Braised beef, Cumberland style Baked Hubbard squash Mashed potatoes Endive salad Vanilla ice cream Assorted cakes Coffee Eggs aromatic. Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving. English lamb chops, XX Century Club. Broil the chops, garnish with' pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere. Pistache Eclairs. Same as chocolate eclairs. Cover with pistache icing. Pistache icing. To white icing add some pistache essence, or orange flower extract, and a little green coloring. Fillet of bass, shrimp sauce. Place the fillets in a buttered pan, season with salt, add one-half glass of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce. Shrimp sauce. To some white wine sauce (sauce vin blanc) add some shrimps. Braised beef with calf s feet. Take a piece of round or rump of beef, season with salt and pepper, put in pot with two onions cut in four, two carrots and a piece of butter. Roast until nice and brown. Then add one spoonful of flour and brown again. Add one glass of claret, one quart of stock, three tomatoes cut in four, or canned tomatoes, and a bouquet garni
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